Flavors for Processed Meats
Robertet Canada has worked with clients worldwide to develop blends of spice extracts to enhance meat products. The list below shows a small example of what we can offer:
Selected Single Flavor Extracts
| Description | Code | Specification |
|---|---|---|
| Capsicum | NR04xx | < 20.0% capsaicin |
| Celery | NR0906 | 9% volatile oil (vo) |
| Chipotle | NR4405 | 0.7% capsaicin |
| Cilantro | NR3801 | 6% vo |
| Coriander | NR1102 | 30% vo |
| Cumin | NR1204 | 60% vo |
| Garlic | NR1722 | 15% vo |
| Jalapeno | NR3902 | 3.3% capsaicin |
| Habanero | NR4529 | 1.0% capsaicin |
| Black Pepper | NR3101 | 18-20% vo, 37 – 40% piperine |
| White Pepper | NR3201 | 10% vo, 40 – 45% piperine |
Compound Meat Spice Blend Flavors
| Description | Code |
|---|---|
| Frankfurter Spice Blend | NR4502 |
| Hot Dog Spice Blend | NR4138 |
| Chorizo Spice Blend | NR4432 |
| Chicken Loaf Seasoning | NR4442 |
| Deli Meat Spice | NR4448 |
| Spicy Chicken Spice | NR4450 |
| Pepperoni Spice Blend | NR4456 |
| Turkey Frankfurter Spice | NR44015 |
| Luncheon Meat Spice | NR4493 |
| Sriracha | NR6969 |
| Szechuan | NR4439 |
Selected Associated Flavors
| Description | Code | Capsaicin content (% hplc) |
|---|---|---|
| Barbeque spice | NR4124 | 0.04 |
| Cajun Spice | NR0393 | 0.10 |
| Chili Spice | NR4420 | 0.07 |
| Red Pepper | NR0537 | 0.04 |
| Sweet chili lime | NR4470 | 0.10 |
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Benefits of extracts in processed meats
There are many benefits by using spice extracts in meat processing applications:
- By their nature, extracts are usually sterile, which removes a potential source of contamination.
- They can be standardized for color, strength and viscosity to make production easier.
- Shelf life is at least 12 months.
And best of all, extracts usually provide considerable savings over raw spices.
